Queen Anne's Lace is also known as wild Carrot. It doesn't look like it, but then again, hybrids usually barely look like the original plants.
I got an eMail that made me think about how Queen Anne's Lace and other wild tubers are cooked.
I have so much of it on my farm, I just gather it and put it on the compost.
Tell me how to use the root- they are not very big- but very easy to get here.
Thanks
Jackie
in Oregon
Carrots, Burdock, Ramson and other tubers can be found all over the place. Many times, they are considered weeds.
If you have large enough roots, cut off the tops and cook like a small carrot. Being able to leave the skin on will increase the food value.
If it is gnarly or small, you may want to boil the tuber and then puree it in a food processor or a wire mesh strainer. You can combine various tubers this way to pad out a meal. Add onions, potatoes or herbs when you are boiling for more substance and flavour.
Pickling with a light vinegar is traditional for Burdock in Asian countries. Boil for a few minutes in vinegar, with or without sugar, and put in a jar to be stored in the fridge. It should turn yellow and semi transparent in a day or so. They are not soft pickles, but tasty. If you have some fresh herbs, even better!
You can par-boil, which means undercooking by boiling for a short amount of time, tubers and then ad them to stews. Par boiling makes sure that they do get cooked. Many wild verities take longer to cook that their hybrid/modern counterparts.